Best Egg Potato Frittata Recipes

NAN'S POTATO AND EGG FRITTATA

Steps:

• Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
• When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
• When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

SPANISH POTATO AND EGG FRITTATA

Steps:

• Heat oil in a 12-inch skillet over medium heat.
• Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
• Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
• Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
• Sprinkle the thyme over and then cool slightly.
• In a bowl whisk eggs with cream, and season with salt and pepper.
• Add the potato mixture to the eggs and whipe the skillet clean.
• In the same skillet, heat about 1 tablespoon oil over medium-low heat.
• Pour the egg/potato mixture into the skillet.
• Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
• Slide the frittata onto a platter.
• Sprinkle with parsley and capers.
• Cut into wedges and serve.

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.

BAKED EGG AND POTATO FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish lightly with cooking spray.
• Whisk egg whites and milk together in a large bowl. Stir in hash browns, 3/4 of the Cheddar cheese, onion, 2 tablespoons bacon, salt, and chili powder. Pour into the prepared dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven and sprinkle with remaining Cheddar cheese and bacon, and green onions. Let stand for about 5 minutes before cutting into 6 equal pieces.

SAVORY EGG AND POTATO FRITTATA

Steps:

• Bake potato in microwave 4 minutes. Remove skin. Dice into ½ inch cubes.
• In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley.
• Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish.
• Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat.
• Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
• Serve with sliced cantaloupe and strawberries and mini muffins for breakfast.
• Or serve with a fresh greens salad and Italian bread for dinner or brunch.

POTATO, ONION & EGG OMELET (FRITTATA)

Steps:

• 1. In large deep skillet, saute onions for about 5 minutes.
• 2. Add sliced or diced potatoes and continue to saute until potatoes are nearly tender.until tender and opaque.
• 3. Add salt and pepper to beaten eggs and pour over potatoes & onion mixture. If desired add crumbled bacon. Stir gently and swirl the pan so that the uncooked egg gets around all the sides, poke a few holes in the potato mixture to let the egg mixture reach to the bottom of the skillet. Don't overstir.
• 4. Cover, and reduce heat to lowest setting. Let cook until egg is almost completely set. Remove from heat and cover again - let sit for about 5 minutes. Egg mixture should be firm.
• 5. Slice into wedges and serve while warm. Add additional salt & pepper if needed.
• 6. OPTIONS: Add any ingredient that you like such as sliced bell pepper, sliced mushrooms, diced ham, top with grated cheddar cheese, etc. NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
• 7. NOW, here's where this simple recipe can get amazing. Add grated cheese (your choice) to the top of the omelet after the eggs begin to set. Add your favorite salsa or picante sauce to the top just before the eggs are set, cover and heat through. Add crumbled bacon to the egg mixture and use 3 T reserved bacon grease, instead of margarine to saute the potatoes and onions. Use your imagination and add ingredients you enjoy. Here are other delicious toppings that I've used and added into the scrambled eggs or before the omelet is finished - use individually or together: Fresh Herbs - chives, rosemary, tarragon, basil, dill, fennel, sage, parsley or cilantro, sliced green onion, diced bell pepper - add along with potatoes and sliced onions, diced or sliced tomatoes, breakfast sausage -browned - and drained, chorizo, andouille, ham chunks, crumbled bacon, sliced mushrooms

POTATO, EGG AND SAUSAGE FRITTATA

Steps:

• In small bowl, beat eggs and milk with fork or wire whisk until well blended; set aside.
• Coat 10-inch nonstick skillet with oil; heat over medium heat. Cook potatoes and breakfast links in oil 6 to 8 minutes, stirring occasionally, until potatoes are golden brown.
• Pour egg mixture over potato mixture. Cook uncovered over medium-low heat about 5 minutes; as mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook until eggs are thickened throughout but still moist; avoid constant stirring.
• Sprinkle with salt, basil, oregano, tomatoes and cheese. Reduce heat to low; cover and cook about 5 minutes or until center is set and cheese is melted. Sprinkle with pepper.

EGG & POTATO FRITTATA

Steps:

• Preheat the Oven 350 Heat a large cast iron frying pan with the olive oil. Add the onions and garlic and sauté on gentle heat until the onions are soft and the garlic fragrant. Add the diced potatoes and continue to gently sauté; let the potatoes get a nice golden color. Season the potatoes with a little salt and pepper. Beat the eggs with the milk, parsley, grated parmesan and seasonings and pour over the potatoes. Place in the oven for about 10 - 12 minutes or until the eggs are set; remove from the oven and top with the shredded cheese, place back in the oven until the cheese is melted and a touch golden.

POTATO AND EGG FRITTATA

Steps:

• 1. Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain. 2. When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes. 3. When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.